A succulent and simple dish to prepare, Pork Chops with Mushrooms and Tomatoes is ideal for an informal dinner party.
Serve with roast potatoes. For the tastiest result. ask the butcher to bone and roll a pork loin and then cut 4 chops each about -j-inch thick.
4 boned loin pork chops
2 tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon salt
2 teaspoon black pepper
1 tablespoon butter
4 or. mushrooms, wiped clean and sliced
14 oz. canned peeled tomatoes, chopped
1 teaspoon dried sage
1 tablespoon chopped fresh parsley
Preheat the grill to high. Using a pastry brush, brush the pork chops with the oil. Sprinkle with the thyme, half the salt and half the pepper. Lay the chops on the rack in the grill pan and place the pan under the heat. Grill the chops for 5 minutes on each side. Reduce the heat to moderately low and cook for a further 15 to 20 minutes on each side, depending on the thickness of the chops, or until they are thoroughly cooked and tender.
Meanwhile, make the sauce. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and fry, stirring occasionally, for 3 minutes. Add the tomatoes with the can juice, the sage, parsley and the remaining salt and pepper. Cover the pan, reduce the heat to low and cook the sauce, stirring occasionally, for 25 minutes. Remove the pan from the heat.
Remove the grill pan from under the heat. Using tongs, transfer the chops to a warmed serving dish. Arrange the meat in the dish and spoon the sauce over and around the meat. Serve at once.